Real Recipes From Real Home Cooks ®

irish blue cheese and tomato soup

Recipe by
Paul Bushay
Mesa, AZ

I saw this recipe on my Facebook wall! OH MERCY!! I'm in LOOOOVE! A soup with BLUE CHEESE as one of the MAIN ingredients, oh, be still my heart! Adapted from Best of Irish Soups by Eileen O'Driscoll, this recipe, originally published as Rock of Cashel Soup

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For irish blue cheese and tomato soup

  • 8 lg
    plum tomatoes, cored, halved and seeded
  • 6 oz
    crispy bacon, chopped
  • 2 Tbsp
  • 1 md
    onion, chopped
  • 1 lg
    rib of celery, chopped
  • 1 md
    carrot, chopped
  • 1/4 c
    whole wheat flour
  • 5 c
    bunyan's kickin' chicken stock (recipe on j.a.p.)
  • 10 oz
    danish blue cheese or gorganzola
  • 2/3 c
    heavy cream
  • fresh cracked black pepper to taste
  • chopped parsely for garnish

How To Make irish blue cheese and tomato soup

  • 1
    Preheat the oven to 425°F.
  • 2
    Rub a bit of olive oil on your hands, and coat each of the tomato halves.
  • 3
    Put them on a rimmed baking sheet, and roast in the oven for 30 minutes.
  • 4
    Take them outta the oven, and chop the tomatoes roughly in a food processor or by hand.
  • 5
    In the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it.
  • 6
    Take the bacon outta the pot and put it on a plate covered with paper towel, and set aside.
  • 7
    Over low heat, add the butter into the pot, along with the onion, celery and carrot.
  • 8
    Cook, stirring occasionally, for 1-2 minutes, until the onion is translucent.
  • 9
    Stir in the flour, and mix well until it's completely incorporated with the butter in the pot.
  • 10
    Pour in the heated chicken stock, and stir well until the stock thickens slightly.
  • 11
    Crumble the cheese into the pot, and add the chopped tomatoes.
  • 12
    Bring the soup to a boil, stirring to help melt the cheese.
  • 13
    Take the pot off of the heat, and use an immersion (stick) blender to puree the soup until smooth.
  • 14
    Or, let the soup cool slightly, and process in batches in a blender or food processor; then, put the soup back into the pot.
  • 15
    Put the pot back on the stove, and over low heat stir in the cream.
  • 16
    Cook for one minute, until the soup is hot but not yet at the simmer.
  • 17
    Serve the soup in individual bowls, topped with bacon.
  • 18
    Garnish with the chopped parsley

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